Brown Butter Miso Chocolate Chip Cookies
In these brown butter chocolate chip miso cookies, the brown butter brings warmth and the miso brings depth. Together, they create a cookie that tastes familiar at first bite, then quietly different. Rich without being heavy. Sweet with a savory undertone that makes you reach for another.
Ingredients
Wet
Dry
Mix-ins
Miso Sugar Topping
Instructions
- Step 1
Brown butter in a saucepan over medium heat until golden and nutty. Remove from heat, pour in a large mixing bowl and stir in espresso powder and milk powder. Let the butter cool for 10-15 minutes.
- Step 2
While the butter is cooling, in a small separate bowl whisk egg, yolk, and miso until smooth and set aside.
- Step 3
When the butter has cooled, whisk in sugars and vanilla till smooth and glossy.
- Step 4
Add in the egg miso mixture to the batter.
- Step 5
Whisk dry ingredients in a separate bowl.
- Step 6
Fold dry into wet just until almost combined, a few noticeable flour streaks.
- Step 7
Stir in chocolate just enough till combined and you don't see any more flour.
- Step 8
Cover and chill dough 30 to 60 minutes.
- Step 9
In a small bowl mix miso sugar topping and set aside.
- Step 10
Preheat oven to 350°F. Line a cookie sheet with parchment paper and scoop dough into large balls. Smear a pea-sized dab of miso sugar on all over the top of the cookie dough ball.
- Step 11
Bake at 350°F for 10–11 minutes.
- Step 12
Cool 5 minutes on pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.
Tips & Tricks
Per serving
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